How we Make our Artisan Cheeses at Cypress Point Creamery

From Our Girls to You

Cover and slowly bring the milk to required temperature by circulating hot water in vat’s inner wall.

Bringing up to temperature

Monitor temperature and PH levels closely while milk slowly warms.

Checking pH

Mix in salt and rennet and allow milk to sit quietly at temperature until it solidifies.

Adding Rennet

Gently cut into 1/2″ to 3/8′ curds.

Cutting to make small curd pieces

Whey, the liquid part of milk, will separate from the curds now. The curds are still very tender and need gentle handling. Cook soft curds at a low temperature while slowly stirring to keep them separated. The curds will start to stick together and sink.

Stirring

Drain whey from the vat, leaving the finished curds.

Draining the whey

Scoop the curds into molds. This step is called “hooping”.

Whooping

Stack molds in a pneumatic press to squeeze out remaining whey and shape cheese into wheels.
Flip and rotate wheels several times while pressing.

Putting Cheese into Press

Soak cheese wheels in a brine bath.

Brine Bath

Air dry the wheels in a 50 – 55 degree (F) aging room.

Drying Rack

Paint with vegetable-based coating – two coats. Some cheese are uncoated and grow a natural rind of mold.

Painting

Age for 3 months or longer.

Aging

The cheeses are then cut by hand, vacuum wrapped, weighed, priced and labeled for our customers.